Scarborough Fair Chicken
This is a blast from the past. Posted it about a year ago and some of our friends asked us to post it again. So, here it is.
Yup. Your Scarborough Fair Chicken is made with Parsley,♩ Sage,♪ Rosemary ♫ and Thyme ♬. But, it’s still quick and easy. If you don’t have the fresh herbs you could use dried. We had to go that way with the thyme this time. Sorry, I couldn’t resist that.
Ingredients
Let’s get started with our Scarborough Fair Chicken
First the Parsley ♩ Sage ♪ Rosemary ♫ and Thyme ♬ . Plus a little garlic that will need to be chopped up. Don’t forget, you can use all dried herbs if you want.
You could get the chicken breasts that are already sliced from the store, or you could buy a pack of boneless skinless breast and slice them in half or you could just go with whole boneless skinless breasts. We get the pack of them and slice them. Always use a dishwasher safe cutting board when you work with raw chicken.
Then we put the extra chicken in zip locks and put them in the freezer for another quick and easy weeknight meal.
Put a skillet on at medium high and add the olive oil. Lightly salt and pepper both sides of the filets and when the pan gets hot put them in.
3-5 minutes a side depending on the thickness. When they are firm to a poke or the juices run clear or they read 165°F on a meat thermometer they are ready for the Parsley♩ Sage ♬ Rosemary ♪ and Thyme ♫. Add the butter, white wine and all of the herbs. Stir it all up with a wooden spoon getting all of the bits off the bottom of the pan.
Tilt the pan and scoot the chicken over to the high side. Then with a cooks spoon baste the liquid and the herbs over the chicken a few times.
Then serve it up! Enjoy your Scarborough Fair Chicken with a nice California Chardonnay or an Italian Valpolicella. Some of Poppop’s homemade bread would be great to dip in those juices.
And, here is another quick and easy chicken recipe for you!
Scarborough Fair Chicken♩ ♪ ♫ ♬
Ingredients
- 2 tablespoons olive oil
- 1 large boneless skinless chicken breast split in half
- salt and black pepper
- 1 cup fresh parsley very coarsely chopped or 3 tbsp. dried
- 1 sprig fresh sage or 1 tablespoon dried
- 1 sprig fresh rosemary or 1 tablespoon dried
- 1 tablespoon dried thyme
- 1 tablespoon butter
- 1/4 cup white wine
Instructions
- First let's get the Parsley♩Sage ♪ Rosemary ♫ and Thyme ♬ ready to go. Plus a little garlic that will need to be chopped up. Don't forget, you can use all dried herbs if you want.
- You could get the chicken breasts that are already sliced from the store, or you could buy a pack of boneless skinless breast and slice them in half or you could just go with whole boneless skinless breasts. We get the pack of them and slice them. Always use a dishwasher safe cutting board when you work with raw chicken.
- Then we put the extras in zip locks and put them in the freezer for another quick and easy weeknight meal. Put a skillet on at medium high and add a couple of tablespoons of olive oil. Lightly salt and pepper both sides of the filets and when the pan gets hot put them in.
- 3-5 minutes a side depending on the thickness. When they are firm to a poke and/or the juices run clear they are ready for the Parsley♩ Sage ♬ Rosemary ♪ and Thyme ♫. Add the butter, white wine and all of the herbs. Stir it all up with a wooden spoon getting all of the bits off the bottom of the pan.
- Tilt the pan and scoot the chicken over to the high side. Then with a cooks spoon baste the liquid and the herbs over the chicken for another couple of minutes.
- Then serve it up! Enjoy your Scarborough Fair Chicken with a nice California Chardonnay or an Italian Valpolicella. Some of Poppop's homemade bread would be great to dip in those juices.
Notes
